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Name: Fried Crawfish Tails
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Crawfish tails peeled and deveined; 1/4 ts Sauce, Worcestershire; 1/2 c Sherry; 1 ds Pepper, cayenne; Oil (for deep fat frying); Pepper (to taste); Salt (to taste); 1 tb Water hot; 1 1/2 c Flour; 12 oz Beer, dark; 1/2 ts Mustard, dry; 1 tb Juice, lemon; Salt (to taste); 2 lg Egg yolks; 2 lg Eggs; 3/4 c Vegetable oil; 1 ds Pepper, cayenne; Pepper (to taste); 1 tb Sherry; 1 pn Salt; 1 ds Tabasco; 1 ts Ketchup; 1 ts Chives minced

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INGREDIENTS

1 lb Crawfish tails ; peeled and deveined
1/4 ts Sauce, Worcestershire
CRAWFISH
1/2 c Sherry
1 ds Pepper, cayenne
Oil ; (for deep fat frying)
Pepper ; (to taste)
Salt ; (to taste)
1 tb Water ; hot
1 1/2 c Flour
12 oz Beer, dark
1/2 ts Mustard, dry
SAUCE
1 tb Juice, lemon
Salt ; (to taste)
2 lg Egg yolks
2 lg Eggs
3/4 c Vegetable oil
1 ds Pepper, cayenne
Pepper ; (to taste)
1 tb Sherry
1 pn Salt
1 ds Tabasco
1 ts Ketchup
1 ts Chives ; minced

Servings

INSTRUCTIONS

Crawfish: ========= Marinate the tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne until smooth and slowly add beer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip in batter. Fry in hot oil until golden. Sauce: ====== Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Colns Restaurant, New Orleans

NOTES

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Fried Crawfish Tails

1 lb Crawfish tails peeled and deveined
1/4 ts Sauce, Worcestershire
 CRAWFISH
1/2 c Sherry
1 ds Pepper, cayenne
 Oil (for deep fat frying)
 Pepper (to taste)
 Salt (to taste)
1 tb Water hot
1 1/2 c Flour
12 oz Beer, dark
1/2 ts Mustard, dry
 SAUCE
1 tb Juice, lemon
 Salt (to taste)
2 lg Egg yolks
2 lg Eggs
3/4 c Vegetable oil
1 ds Pepper, cayenne
 Pepper (to taste)
1 tb Sherry
1 pn Salt
1 ds Tabasco
1 ts Ketchup
1 ts Chives minced

Crawfish: =========         Marinate the tails in sherry for an hour or more. Meanwhile, mix the  cup of flour, eggs, salt and cayenne until smooth and slowly add beer to  make the batter the consistency of pancake batter. Drain tails and roll in  remaining flour.  Shake off excess and dip in batter. Fry in hot oil until  golden.    Sauce: ======         Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco.  Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize  the sauce. Fold in remaining ingredients and correct seasoning. Serve with  hot crawfish tails.         Source: Great Chefs of New Orleans, Tele-record Productions       :       Box 71112, New Orleans, Louisiana - 1983       :       Chef Willy Coln, Willy Colns Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Serving (691g)
Recipe Makes: 4

Calories: 1015
Calories from Fat: 535 (53%)

Amt Per Serving		% DV

	Total Fat 59.5g	79 %
	Saturated Fat 12.7g	63 %
	Monounsaturated Fat 30.3g
	Polyunsanturated Fat 12.8g
Cholesterol 1487.7mg		458 %
Sodium 303mg		10 %
Potassium 673mg		18 %
Total Carbohydrate 54.6g		16 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 52.8g
Protein 49.6g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1015

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